Creamy Cornbread Recipe and Campbell’s Slow Kettle Style Soup

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LoveLunchIn #CollectiveBias. Here I’ll share my secret Creamy Cornbread recipe and some of the warm hearty soups I love to eat on cold days.

As a busy mom with a two year-old and four year-old, I don’t always have time to make myself lunch. Sometimes I want something warm and hearty – especially when it’s twenty degrees outside – but I don’t have a ton of time. One easy way I’ve found to eat something that’s tasty and satisfying is Campbell’s® Slow Kettle® style soups. I like to pair my soups with my Creamy Cornbread recipe. It has a rich corn flavor that’s creamy and moist.

The soups come in the perfect size for a single serving and are microwavable. Since these soups are easy to store and heat, they’re perfect for working moms on the go who need to take a meal to work. They’re also great for parents with a busy schedule who could use just a few extra minutes in their day to get things done.

My favorite Campbell’s® Slow Kettle® soup is their Kickin’ Crab & Sweet Corn Chowder. On a trip through Boston awhile back I had a chance to eat some delicious crab chowder. With two little ones in tow and a limited budget, I can’t hop on a plane to Boston every time I get a craving, but I can pick up Campbell’s® Slow Kettle® Kickin’ Crab & Sweet Corn Chowder and satisfy my crab chowder craving.

To heat the Campbell’s® soup on the stovetop – pour the soup into a saucepan, and heat gently over medium heat, stirring occasionally. If you’re pressed for time, you can also heat these soups in the microwave. To heat the Campbell’s® Slow Kettle® style soups in the microwave I recommend pouring them into another bowl before heating. If you do not have another container, according to Campbell’s® you can microwave these soups inside their own container if you follow these directions:

Remove the plastic cap and carefully remove and discard the metal lid.

Cover the container with microwavable plastic wrap.

Microwave on HIGH 2 minutes.

Let stand in microwave 1 minute.

Carefully remove from microwave, grasping container on both sides with potholders.

Stir before serving.

Note: After tasting, if you like warmer soup, heat an additional 15 seconds.

Keep in mind that microwave ovens vary and that uneven microwave heating may cause popping, movement of the container and/or splattering.

If two cups of soup is more than you’re hungry for, you can heat a portion of the soup in a separate container and keep the uneaten soup in the container it comes in by resealing it with the black lid. The soup will keep for a few days in the refrigerator if it’s been untouched.

You can find these Campbell’s® Slow Kettle® style soups in the soup aisle at Walmart. There’s a huge selection of soups to choose from and for a limited time, follow this link to download a 75 cents off Coupon for each soup purchased. That’s a 25% savings!

My husband loves the Campbell’s® Slow Kettle® Tuscan-Style Chicken & White Bean Soup. We both love Italian food and the Italian flavors of this soup make for the perfect lunch when he stops to eat at work.

Creamy Cornbread Recipe

To me, soup is even better when you can soak up the soup with some Creamy Cornbread. Having lived in the deep south (Alabama, USA) for four years, I have a discerning sense of taste when it comes to cornbread. It has to be moist, creamy, and full of corn flavor. This Creamy Cornbread recipe fits the bill and will satisfy even the pickiest cornbread eater. This bread is so moist, you’ll want to keep it refrigerated to ensure the freshest taste, and about a week-long shelf life.

I baked ours into mini-loaves. These mini-loaves are the perfect size for packed lunches for my husband and myself.

This cornbread tastes good with any of the Campbell’s® Slow Kettle® style soups and is very easy to make. The secret to the cornbread’s creaminess is an 8 oz bar of cream cheese. I also like to add a 15 oz. can of corn kernels to my Creamy Cornbread recipe for even more texture and flavor.

Creamy Cornbread Recipe Ingredients

1 & 1/4 Cups Yellow Corn Meal

1 Cup All Purpose Flour

4 Tablespoons Granulated Sugar

4 Teaspoons Baking Powder

1 Teaspoon Salt

1 Cup Whole Milk

1 Egg

1/4 Cup Unsalted Butter (room temperature) or you can use Vegetable Oil

1 – 8 oz. Package of Cream Cheese (room temperature)

1 – 15 oz. Can of Whole Kernel Corn (optional)

Creamy Cornbread Recipe Directions

Step 1: Preheat oven to 425 degrees. Grease and flour your baking pan. I like to use Baker’s Secret, a spray-in pan coating with flour, to save time.

Step 2: I always start with the wet ingredients. Place your butter and cream cheese in a large mixing bowl. If your butter and cream cheese have not warmed up to room temperature, you can microwave them for 30-40 seconds to make them creamier. Once warmed, add the milk, egg, and butter (or oil). Mix with a mixer until smooth.

Step 3: Slowly add the smaller quantities of ingredients like the sugar, baking powder, and salt. Once throughly mixed add the flour and then the corm meal. The batter will be thick.

Step 4: Fold in the corn kernels last. Once everything is mixed, distribute even portions into your mini-loaf pan or square baking pan.

Step 5: Bake. If you are using mini loaf pans you will bake the loaves for 20-22 minutes. If you are baking a single square pan, bake the mix in a greased 6 inch or 8 inch square pan for 23-25 minutes or until golden brown.

Step 6: Cool and Serve. These loaves have a wonderful texture and creaminess. Let the loaves cool for 15 minutes and then gently remove them from the mini-loaf pans. You can serve them right away or you can refrigerate and re-heat them to eat later. If you use a microwave to reheat a Creamy Cornbread mini-loaf, you only need to heat it for 20-30 seconds.

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Jessica,
I’ve made a slight change per your comment. I’ve made it with both unsalted butter and vegetable oil. I happen to like the way it tastes better with butter. I’ve made the change in the post too: 1/4 Cup Unsalted Butter (room temperature) or you can use Vegetable Oil. Hope that helps!
Monica

Thanks Lori! And you have my promise that if you make your cornbread this way you’ll never have to eat dry cornbread again. And the soup IS hearty and filling. Even my 180 lb. husband agrees that the two together make a great meal. Enjoy!